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Journal of Advanced Veterinary and Animal Research 2018-Dec

Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients.

Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
Saite tiek saglabāta starpliktuvē
Sugiharto Sugiharto
Isroli Isroli
Turrini Yudiarti
Endang Widiastuti
Hanny Wahyuni
Tri Sartono

Atslēgvārdi

Abstrakts

Objective
This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products.

Materials and methods
Two-stage fermentation with Ch. crassa (inoculated in advance; single-step fermentation) and B. subtilis (inoculated later; two-step fermentation) was conducted on agro-industrial by-products, i.e., banana peel meals, cassava pulp, and rice bran. The pH measurement, microbial enumeration, proximate, and antioxidant analyses were conducted following 4- and 2-days aerobic incubation with Ch. crassa and B. subtilis, respectively.

Results
The pH of banana peels and cassava pulp increased with Ch. crassa-fermentation, but then decreased following B. subtilis-fermentation. Chrysonilia crassa-fermentationdid not change, but B. subtilis-fermentation decreased pH of rice bran. The number of lactic acid bacteria was higher in two-stage than in single-stage fermented by-products. Crude protein and fat were higher in fermented than in unfermented banana peels. Crude protein was higher in single- and two-stage fermented, while fat higher in single-stage fermented than in unfermented cassava pulp. Crude fat and ash contents increased with fermentation in rice bran. Single-stage fermentation increased some of amino acids contents in banana peels and cassava pulp. The concentration of polyphenols, tannins, and antioxidant potential of banana peels reduced with fermentation. Total polyphenols and tannins were higher, whereas antioxidant activity was lower in fermented than in unfermented cassava pulp. Total polyphenols, tannins, and antioxidant activity were lower in two-stage than in single-stage fermented and unfermented rice bran.

Conclusion
Single-stage fermentation with Ch. crassa improved nutritional characteristics of agro-industrial by-products.

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